Schaller and Weber

The humble pork butchery opened by founders Ferdinand Schaller and Tony Weber in 1937 has since doubled in physical size and expanded exponentially in products offered. Today, Schaller and Weber calls itself "a New York institution," and for Upper East Siders in the market for German food specialties, that's less a boast than a fairly on-the-nail descriptor. The original sausages, wursts and charcuterie remain, but the aisles are now also stocked with imported German goods—from the expected sauerkrauts, mustards and smoked meats to more obscure European chocolates and baking brands. Schaller’s Stube Sausage Bar is their new little brat and sausage bar next door.

The humble pork butchery opened by founders Ferdinand Schaller and Tony Weber in 1937 has since doubled in physical size and expanded exponentially in products offered. Today, Schaller and Weber calls itself "a New York institution," and for Upper East Siders in the market for German food specialties, that's less a boast than a fairly on-the-nail descriptor. The original sausages, wursts and charcuterie remain, but the aisles are now also stocked with imported German goods—from the expected sauerkrauts, mustards and smoked meats to more obscure European chocolates and baking brands. Schaller’s Stube Sausage Bar is their new little brat and sausage bar next door.